Wine Connoisseur, Co-Founder and Chief Advisor, Apex Wine Club of India, and Wine Mentor with Wine-Bro, Hans Raj Ahuja gives Amber Dias a masterclass in all things wine.
Much like a great romance, the world of wine is all about balance, harmony, and a touch of indulgence. Once a niche luxury, wine is now winning hearts across India, with homegrown vineyards crafting bottles that rival global favourites. But finding the perfect wine can be an adventure, especially when pairing it with rich, vibrant flavours… So why not ask the expert?
Hans Raj Ahuja walks us through India’s flourishing wine landscape and offers some keen insights of wine selections and finding the perfect pairing.
Excerpts from the interview…
What first sparked your passion for wine, and how did it become the foundation of your professional pursuits?
My career began in 1975 as a bank PO, but a chance 1994 meeting with India’s first wine company changed everything. Tasked with reviving the financially distressed business, I stabilized its finances within six months. The real challenge was creating demand — through innovative marketing, I redefined wine’s positioning, skyrocketed sales, and led the company to market leadership. This journey not only pioneered India’s wine industry but also nurtured a team now leading top wine companies. Today, the market thrives on that foundation.
Your wine education classes have introduced many to the nuances of wine appreciation. How has the response been, and what key takeaways do you aim to provide for attendees?
The enthusiastic response to my wine education sessions reflects a growing desire to understand wine beyond consumption. Attendees now engage deeply, refining their palates and appreciating wine-making artistry. These interactive sessions foster a dynamic exchange of knowledge, nurturing a culture where wine is valued as an experience that brings people together.
Tell us about your book, ‘Grape to Glass’. What inspired you to write it, what does it cover, and what do you hope readers will gain from it?
Over the years, my interactions with winemakers and diverse tastings deepened my appreciation for wine’s nuances. I began compiling notes on its craftsmanship and stories, initially for personal reference. In 2018, I co-founded Apex Wine Club India with Sid Banerjee to expand wine knowledge. Inspired by growing consumer interest, I organised my notes into ‘Grape to Glass’, which sold out upon release. Unlike technical guides, my approach emphasizes the full experience — taste, ambience, and pairings. I continue sharing insights on social media and am now compiling my tasting notes into a book that captures both the science and art of wine appreciation.
When it comes to selecting a great wine, what are your tried-and-true golden rules?
Here are my guiding principles when selecting a wine:
Context: The ideal wine depends on the occasion. A crisp white or rosé is great for unwinding, while entertaining guests calls for pairing wine with their preferred food.
Trust Your Experience: Sommeliers’ recommendations can help, but personal tasting experiences are the best guide.
Vintages & Regions: In stable-climate regions (India, Australia, New Zealand), vintage matters less. For European wines, weather fluctuations impact quality.
Quality At Every Price Point: Great wines exist at all price levels — focus on producer and taste over prestige.
Experiment & Explore: Try new varietals and regions. Certified wines (e.g. DOCG) follow rules but aren’t always superior to blended wines.
Could you share your top meal pairing recommendations to elevate the dining experience?
The golden rule is simple: Drink the wine you enjoy and eat the food you love. However, to truly elevate the dining experience, it helps to understand some basic principles. Here are a few key guidelines to keep in mind:
Texture & Flavour Balance: Food and wine have distinct textures and flavours that should complement each other rather than compete. For example, a bold, full-bodied red wine pairs beautifully with a rich, hearty dish; while a light, crisp white wine is ideal for delicate, fresh flavours.
Contrasting vs Complementing: Complementing is straightforward – a buttery Chardonnay with creamy pasta, for instance. Contrasting pairings, however, require more precision. A Sauvignon Blanc can cut through the richness of a creamy lemon sauce, while a light, high-acid red can balance the fattiness of duck or lamb.
Salty Food: Salty dishes work well with tannic red wines like Barolo or Cabernet Sauvignon. Alternatively, salty flavours can also be enhanced by fruity, high-acid white wines like Sauvignon Blanc.
Acidic Food: Acidic dishes (like those with tomato-based sauces or citrus) need equally high-acid wines to maintain balance. For example, tomato-based pasta pairs wonderfully with a Chianti or Barbera, while vinegar-heavy dishes can overpower the wine and make it taste flat.
Spicy Food: Avoid pairing spicy dishes with high-alcohol or overly fruity wines. Go for off-dry whites like Riesling which provide a slight sweetness to counterbalance the spice. A light, fruity rose or a chilled Gamay can also be great options.
Buttery or Oily Dishes: Dishes with rich, buttery textures pair beautifully with creamy, full-bodied wines like Chardonnay. For fried or oily foods, Champagne or a crisp sparkling wine works exceptionally well, as the acidity helps cut through the richness and refresh the palate.
These are just a few guiding principles, but ultimately, wine pairing is about exploration. I would like to bust the myth that Indian food and wine are not compatible. Wine can be enjoyed as much with Indian food as European food or cheese.
Tell us about Wine-Bro.
My most groundbreaking project is Wine-Bro, an AI-powered app developed with IT expert Dushyant Bhatia. Available on Google Play, it enhances wine education and simplifies food pairings. Unlike traditional guides, it dynamically adapts to India’s diverse cuisines, offering tailored wine and food pairings. This fusion of AI and wine education aims to revolutionize how Indian consumers explore and enjoy wine.
